On July 22nd, we are releasing "Daizu no Homare (Pride of Soybeans)"（in 500g containers）, which was fermented for a long period of time.
Our expertise in the miso making is apparent in the “Additive-free miso” and “Organic miso”.
We wish to deliver not only peace of mind and safety through “additive-free” and “organic” products for the customers, but also “delicious flavor” which is the primary feature of food. In order to do so, we choose the basic ingredients with the greatest care.
Because one of the biggest contributing factors for the “delicious flavor” of miso lies within basic ingredients.
A good example of our commitment to the basic ingredients to make delicious miso is represented in the manufacturing of "Daizu no Homare", which is produced from Hokkaido grown soybeans "Toyoharuka".
In the past, soybean varieties that were grown for making of tofu or boiled beans were used as the main ingredients for the miso making as well.
We were deeply involved in the research and screening of “soybeans for miso”. Accordingly, we have released the "Daizu no Homare" in 750g packages, during November 2006, by using Hokkaido grown "Toyoharuka", which was registered for the first time, as the soybeans most suitable for miso production.
"Daizu no Homare" has seen the steady support by our customers since the release, as the miso which offers rich umami flavor, natural sweetness, beautiful color, and smooth texture of "Toyoharuka".
We are releasing "Daizu no Homare" in 500g containers, in response to our customers’ request for a smaller packaging.
Besides Hokkaido grown "Toyoharuka", we have chosen bay salt and tasty "Kirara 397" rice as suitable for koji making. We have produced delicious miso by letting it mature for over 6 months in the cool climate of Shinshu.
Please enjoy the vivid color, mellow aroma, and rich umami of "Daizu no Homare", which was “born in Hokkaido and raised in Shinshu”!